Tuesday, December 29, 2009

Fennel and Orange Salad

This would have been infinitely easier and quicker with a mandolin, but given my track record of cuts, scrapes, burns and stabbings in the kitchen, my husband wouldn’t be able to sleep at night if there were a mandolin in the house – so, I had to do it the old fashioned way.

Fennel and Orange Salad
Adapted from Lidia Bastianich
Serves 4 as a side

1 large or 2 small bulbs fennel
3 oranges
¾ cup black olives (use your favorite – we like kalamata)
1 tsp. salt (plus more to taste)
1 tsp. fresh ground black pepper
1 tsp. lemon juice
2 tbl. olive oil

Cut fennel bulb(s) in half and cut out the hard inner core. Thinly slice fennel and place in a medium bowl. Cut the peel from the oranges, being sure to remove all of the bitter white part. Segment the oranges by cutting them into “supremes”, cutting the flesh away from the membrane that separates the segments. Cut each segment in half, and add to the bowl. Cut the black olives in half and add to the bowl. Add the salt, pepper, lemon juice and olive oil and toss to combine. We like to let this sit at room temperature for 20-30 minutes before eating to soften the fennel a bit and let the flavors combine, but it’s perfectly delicious right away too.

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